Green Chile Rice Bake
This Green Chile Rice Bake is the perfect one-pot dinner. Veggies, rice and beans are tossed together in a casserole dish and baked!
Do we love anything more than an easy one-pot dinner? I think not. And this Green Chile Rice Bake has everything you need in one casserole dish. Dry orzo & rice are dumped in a baking dish and then mixed with lots of veggies, white beans, salsa verde, taco seasoning and broth. Mix it up, top it with some vegan butter and bake. Pull it out, add your favorite toppings and dig in!
Step One: Dump and Bake
There aren’t too many steps for this recipe…it really is a dump and bake kinda recipe. So, grab a 9×13 baking dish and add in:
- white rice
- bell peppers
- yellow onion
- broth – I used vegan chicken broth
- taco seasoning
- white beans
- salsa verde
- green chiles
Give everything a mix and top it with a few slabs of vegan butter. Pop it in the oven for 30 minutes. Pull it out, mix again and bake for another 10 minutes.
Step Two: Add the Toppings
The fun part of this recipe is the toppings. And I recommend you really go crazy with them. Here are some of my favorite toppings:
- green onions
- non-dairy yogurt or sour cream
- hot sauce
And don’t just stop at the toppings – I also like to have lots of tortilla chips and lime wedges on the side!
This recipe is easy, veggie-packed and perfect for a weeknight dinner when you don’t feel like cooking. Also, feel free to switch out the veggies, depending on what you have on hand.
Need more recipe inspo? Check these out:
Green Chile Rice Bake
- 3/4 cup orzo dry
- 1 cup white rice dry
- 1 zucchini shredded
- 2 bell peppers cubed
- 1 small yellow onion diced
- 1 jalapeño diced
- 2 cups broth I used vegan chicken broth
- 2 tablespoons taco seasoning
- 2 15-ounce cans white beans drained and rinsed
- 12 ounces salsa verde homemade or store bought
- 1 4-ounce can green chiles
- 4 tablespoons vegan butter
- vegan yogurt, green onion, cilantro, tortilla chips, lime wedges optional for serving
- 9×13 baking dish
- Preheat the oven to 400 degrees.
- Add all of the ingredients (through the green chiles) to a 9×13 baking dish. Mix until everything is combined. Add 4 slabs of butter to the top, cover and place in the oven. Bake for 30 minutes. Stir everything and place the baking dish back in the oven for 10 minutes. If the rice still seems undercooked, add 1/3 cup more broth and place back in the oven until the rice is tender.
- Remove from the oven and add salt if needed. Serve hot with any of the optional toppings.
- Due to reviews, I have updated the instructions to cover the baking dish before baking. While my rice cooked fine uncovered, the overwhelming response is that covered works better for most.